Ingredients
Scale
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 3 cloves of garlic, finely chopped
- 3 Tbsp fresh dill, finely chopped
- 6 oz (170g, about 1 cup) pearl barley
- 6 cups (1.4L) low-sodium chicken broth or vegetable stock
- 2–3 Tbsp fresh lemon juice (from 1 medium lemon)
- 1 5.5 oz bag fresh baby spinach
- Kosher salt
- Freshly ground black pepper
- 1 lb (454g) ground chicken
- ⅓ cup breadcrumbs (gluten-free if desired)
- 3 Tbsp fresh dill (for meatballs), finely chopped
- 2 Tbsp extra-virgin olive oil (for meatballs)
- 1 large egg
- 1 tsp fresh lemon zest (from ½ medium lemon)
- 1 tsp kosher salt (for meatballs)
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp freshly ground black pepper (for meatballs)
- ⅓ cup feta cheese, crumbled (plus more for serving)
Instructions
- Heat olive oil in a large pot, sauté onion and carrot until softened.
- Stir in garlic, salt, black pepper, and dill for aroma.
- Add pearl barley and toast briefly, then pour in broth and lemon juice.
- Bring to boil, reduce heat, and simmer for 15 minutes.
- Combine meatball ingredients in a bowl and form meatballs.
- Drop meatballs into simmering soup, cover, and cook for 5 more minutes.
- Stir in spinach, mix well, and cover for an additional 5 minutes.
- Adjust seasoning, garnish, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For even cooking, keep meatballs small.
Using fresh herbs enhances the flavor immensely.
Add more lemon juice post-cooking for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 15
- Saturated Fat: 3.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 24
- Cholesterol: 85